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Hi Dave,
I have a couple of questions. First off,where can I find hot paprika? Second, I was looking to infuse olive oil with chilis. Should I use peppers or pepper extract and how long will it last? Thanks,
Bill
Hello Bill:
Do a Google search for "pimenton" which is the hot Spanish smoked paprika. Another hot paprika is "Espelette" from southern France. All American paprikas are nonpungent. Infused olive oil must be refrigerated after making. Take hot chiles of any kind, deseed and destem them, and puree them in a blender, using water if they are dried. Combine the puree and the olive oil and refrigerate for a week. Strain the olive oil and there you go. It will last indefinitely in the refrigerator
Dave
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